Happy 2020! Start the new year off with these festive red velvet crinkle cookies. They’d also be perfect for Valentine’s Day!
Happy New Year! Did you all do anything fun last night? My husband and I spent the evening with some of our friends. We’ve been celebrating with them for the past several New Year’s Eves. The four of us go out for an early dinner and hire a babysitter to watch the kids (while they all play together). We’re usually back by 8:30 or 9:00 so then we can go home, relax, and watch the ball drop on TV. Yup, we lead such an exciting life.
One morning, I wanted to bake something but didn’t know what. Our countertop was full of sweets already, but we didn’t have many cookies. I found these red velvet crinkle cookies but didn’t want two dozen of them sitting around. So I halved the recipe and made 12. Since my dad was visiting, we had another person to share these with.
I loved how quickly and easily these cookies came together. The powdered sugar made it look like the cookies had a layer of snow on top. They were certainly festive and got me in a cheery mood.
I baked these a bit too long so they were a tad dry in the middle. However, the flavor was wonderful, andthey were still very festive. Make sure you follow the instructions on baking time below so you don’t get dry cookies like I did. They’ll continue to set as they cool.
Red velvet crinkle cookies
- 2 cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 and ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 stick (8 Tablespoons) unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 Tablespoon red food coloring
- ¼ cup powdered sugar
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, and then the vanilla and the red food coloring. Turn the mixer down to low and add in the dry ingredients. Mix until everything is well incorporated.
- Using a cookie scoop or two spoons, scoop out a mound of dough and roll it into a ball with your hands. Place them in the powdered sugar and roll until the entire surface is covered in powdered sugar. Place them on your baking sheet, making sure to leave at least 2-3 inches in between each dough ball.
- Bake in your preheated oven for 10-12 minutes or until the cookies have flattened out and the middle is set.
- Allow the cookies to cool before serving.
Those are beautiful! I think I will have to try them. You have so much discipline to go to the effort of baking only 12 cookies. I always want TONS of cookies if I bake. But then I EAT the tons of cookies…so your way is better! I rarely bake because I’m a cookie monster, but I do love the process of baking. Maybe that should be a New Year’s Resolution for me: bake more often but in smaller quantities.
Happy New Year!
I always eat all the cookies too, but I do my best to give away most of my baked goods. I really only need a sampler/taster. If baked goods stay around the house, I am in trouble because I will need bigger pants!!
Happy new year to you too!